Protect Your Loved Ones From Foodborne Illness
It’s the time of the year when everyone’s getting ready to cook and bake!
In a season full of delicious meals and joyful gatherings, it’s important to be extra mindful of food safety. Whether you’re roasting a turkey or prepping sides, following simple food safety practices can help protect you and your loved ones from foodborne illness this holiday season.
What Is Food Safety?
Food safety involves the proper practices that ensure food remains clean and free from contamination. It helps prevent the spread of foodborne illnesses caused by harmful germs or chemical substances. By following food safety guidelines, we help protect the health of individuals and strengthen entire communities.
Why Food Safety Matters:
- Contaminated food can cause serious illness or death.
- Safe food supports strong immune systems and better health.
- Young children, older adults, and those with weakened immunity are most at risk.
- Good food handling helps break the cycle of disease and malnutrition.
4 Steps to Prevention: CLEAN
1. Clean
- Wash hands with soap and water before and after handling food, especially raw meat, poultry, or eggs.
- Clean surfaces, utensils, and cutting boards with hot, soapy water before and after use.
- Rinse fresh fruits and vegetables under running water.
- Sanitize countertops, sinks, and stoves before food prep begins.
4 Steps to Prevention: SEPARATE
2. Separate
- Keep raw meats, poultry, seafood, and eggs away from ready-to-eat foods.
- Use separate cutting boards for raw and cooked foods to avoid cross-contamination.
- Never reuse marinades used on raw meat unless boiled first.
4 Steps to Prevention: COOK
3. Cook
- Cook all foods to safe internal temperatures using a food thermometer.
- For turkey, ensure it reaches 165°F in the:
- Thickest part of the breast
- Innermost part of the wing
- Innermost part of the thigh
- Microwave food thoroughly and reheat leftovers to at least 165°F to kill harmful bacteria.
4 Steps to Prevention: CHILL
4️. Chill
- Keep the fridge at or below 40°F and the freezer at 0°F.
- Refrigerate perishable foods within 2 hours of cooking or serving.
- Discard anything left out too long.
- Store leftovers in shallow, airtight containers to cool quickly and consume within 4 days.
- Never thaw food (or turkey) on the counter or in hot water—use the fridge, cold water (change every 30 minutes), or microwave.
- If using cold water or microwave, cook immediately after thawing.
- Never leave raw turkey at room temperature for more than 2 hours.
Bonus Holiday Tips
- Check expiration dates and inspect packaging before eating.
- If stuffing your turkey:
- Prepare wet and dry ingredients separately and refrigerate until ready.
- Stuff loosely—about ¾ cup per pound.
- A stuffed turkey takes longer to cook; ensure the center of the stuffing reaches 165°F.
Signs and Symptoms of Foodborne Illness
Food poisoning symptoms vary depending on the type of germ and can last anywhere from a few hours to several days.
Common Symptoms:
- Diarrhea
- Stomach pain or cramps
- Nausea
- Vomiting
- Fever
Drink plenty of fluids if you’re experiencing diarrhea or vomiting to prevent dehydration.
Severe Symptoms (Seek Medical Attention):
- Bloody diarrhea
- Diarrhea lasting more than 3 days
- High fever (over 102°F)
- Frequent vomiting that prevents fluid intake
- Signs of dehydration (little or no urination, dry mouth, dizziness when standing)
⚠️ Special Considerations:
- Pregnant people, older adults, and young children should be especially cautious.
- If you’re pregnant and have a fever or flu-like symptoms, contact your healthcare provider—some infections can affect pregnancy
Common Holiday Foodborne Germs
| Germ | Common Sources |
| Listeria | Unpasteurized milk, soft cheeses, deli meats |
| E. coli | Undercooked ground beef, unpasteurized juices |
| Campylobacter | Undercooked poultry, cross-contamination |
| Salmonella | Undercooked eggs, poultry, poor hygiene |
| Staph aureus | Foods left unrefrigerated, poor handwashing |
| Botulism | Improperly canned foods, damaged cans |
| Shigella | Contaminated water, poor hygiene |
| Vibriosis | Raw or undercooked shellfish |
Information for Health Care Providers
Health care providers play a vital role in identifying and containing foodborne illnesses. Prompt and accurate reporting protects public health and prevents outbreaks.
Reporting Requirements
Providers must report specific foodborne illnesses—including Salmonella, Campylobacter, E. coli O157:H7, Listeria, and Shigella—to our Epidemiologist team as required by public health guidelines. Timely reporting allows for rapid investigation and containment.
In addition to these conditions, providers must report any outbreaks, exotic diseases, and unusual disease clusters in accordance with Texas Notifiable Conditions – 2025.
Submit all cases using the EPI 1 form, which should include the following information:
- Patient demographics: name, age, sex, race/ethnicity, DOB, address, phone number
- Disease details: diagnosis, onset date, method of diagnosis
- Physician information: name, address, and phone number
- A copy of the lab report
Laboratory Testing
Diagnostic labs must use validated testing methods—such as stool cultures and PCR—based on the suspected pathogen. Accurate results are essential for confirmation and surveillance.
Clinical Guidance
Follow CDC’s four-step framework: Suspect, Identify, Treat, Report. This approach ensures effective symptom recognition, testing, treatment, and timely public health notification.
Resources and Support
Need help or clarification? Contact our health department at (956) 247-3625 or visit our website for protocols and reporting support.